Ingredients:

Cut the avocados in half and remove the stones. Remove the fruit flesh from the skin and place in a blender. Add to the blender the vanilla extract and coconut cream and purée until smooth.

Melt the chocolate and sugar in a double boiler and briefly cool. Now pour the chocolate into the blender and again blend until smooth. Divide the chocolate-avocado-mousse into glasses or dessert bowls and refrigerate for 1 hour.